Veal Forcemeat, No. 1. — Procure 1 pound of lean veal from
the leg, grind or chop it very fine, mix it with V, pound fine-chopped
suet or prepared calf's udder ; put in a wooden chopping bowl, and
pound the two ingredients well together. Boil 1 cupful water with
1 ounce butter, add % cupful flour, stir and cook till it forms to a
paste, then remove ; add it to the other ingredients ; also 1 whole
and the yolks of 2 eggs; season with 1 even tablespoonf ul salt,
Yt teaspoonf ul nutmeg, and 1 even teaspoonf ul white pepper;
pound all together, and use for filling poultry, forcemeat balls,
and dumplings.
Teal Forcemeat, No. 2. — Chop fine 1 pound of lean veal and
4 ounces larding pork or suet Soak 4 ounces of 2-days'-old baker's
bread for 10 minutes in cold water, press it out in a napkin. Melt
1 ounce butter in a saucepan, add 1 fine-chopped onion, stir and
cook 5 minutes ; then add the bread, stir and cook 5 minutes ; re-
move, and when cold, add it to the meat and pork or suet ; season
with 1 teaspoonf ill salt, Yg teaspoonf ul pepper, Yt teaspoonf ul thyme,
and 2 eggs; mix all well together, and use for stuffing poultry,
shoulder and breast of veal, or for other purposes. If this forces
meat is to be used for forcemeat balls, omit the thyme.
Forcemeat with Fine Herbs.— Place a saucepan with 2
tablespoonfuls fine-chopped onion and 2 ounces butter over the
fire; add a small clove of bruised garlic, Yt cupful fine-chopped
mushrooms, 1 teaspoonful fine-chopped parsley, cook 5 minutes.
Soak 4 ounces bread, without the rind, in cold water, inclose it in a
towel, and press out all the water ; add it to the saucepan, stir until
it forms into a smooth paste ; then remove ; when cold mix it with
74 ?0KC]B2£S!AT.
i o^^fies fiQ^rcli9ppe4 ypiji, .4 p>;iices £ne-pbopp%i f redi pork ;
son w!^ 1 ^Y»R teaapopufn]i B<dt, Vs ^^^^ tedspoonfal pepper, add
pl^e jfjllf. pf I egg, iui4 1 whple egg. In pliw^e iof veal, same pork
chop9 c^ ke phpppeii ^d m^ tb|9 ^^me Fi^y.
Forcemeat Ik PEspagnole. — Melt 1 ounce batter in a sauce-
pan, add 2 tablespoonfuls fine-chopped onions, cook 5 minutes with-
Q|it brpifi^f^g; f^ 1 oupfjLil ^piatoes, 1 cifp^ul seedliB^s raisins, 1
ci^^ol choppi^ blanched %lii^Qp4.s, S fine-cut dives, 2 tablespoon-
fnjs capers, s^ir ^nd cook 10 ^liQute^ ; then i^eotove f rpm fire, and
vr^n cold, jnix it witb y, pound Q^e-chopped vesl, and V^ pound
sausage xi^eat, 3 fimerchopped h^b^d-boiled eggs ; aeaaon with 1 tea-
spoQuf u} l^t, Ys teaspoonf ul pepper ; mix all tpgether, and use for
piaffing jbiiirkey and chickens.
^iblet Forjeenijeat. — Soak y, pound of stale baker's bread,
9rit>bout the rjind, for 10 minutes in cold water, inclose it in a towel,
and press out all the water; melt 2 ounces butter in a saucepan, add
1 fine-phopped onion, Qook 5 )^ii^utes ; then add it tp the bfead ;
season with 1 even temppopf yil salt, y^ eye^ tjoaspoonf ul pepper, Ya
teaspoonful nutp^eg, y^ ^easpopnful thyme ^ add the fine-chopped
giblets of 1 cjiipken, and 1 egg ; mi^ all tpget))e^ and juse for staff-
ing cbickei^. Turkey giblets ^e prepared the same way, also
pigeons ^nd game. ✪ Forcemeat Ik PEspagnole
Page 51 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veal Forcemeat, No. 1. — Procure 1 pound of lean veal from the leg, grind or chop it very fine, mix it with V, pound fine-chopped suet or prepared calf's udder ; put in a wooden chopping bowl, and pound the two ingredients well together. Boil 1 cupful water with 1 ounce butter, add % cupful flour, stir and cook till it forms to a paste, then remove ; add it to the other ingredients ; also 1 whole and the yolks of 2 eggs; season with 1 even tablespoonf ul salt, Yt teaspoonf ul nutmeg, and 1 even teaspoonf ul white pepper; pound all together, and use for filling poultry, forcemeat balls, and dumplings.
Veal Forcemeat, No. 2. — Chop fine 1 pound of lean veal and 4 ounces larding pork or suet. Soak 4 ounces of 2-days'-old baker's bread for 10 minutes in cold water, press it out in a napkin. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, stir and cook 5 minutes ; then add the bread, stir and cook 5 minutes ; remove, and when cold, add it to the meat and pork or suet ; season with 1 teaspoonf ill salt, Yg teaspoonf ul pepper, Yt teaspoonf ul thyme, and 2 eggs; mix all well together, and use for stuffing poultry, shoulder and breast of veal, or for other purposes. If this forces meat is to be used for forcemeat balls, omit the thyme.
Forcemeat with Fine Herbs.— Place a saucepan with 2 tablespoonfuls fine-chopped onion and 2 ounces butter over the fire; add a small clove of bruised garlic, Yt cupful fine-chopped mushrooms, 1 teaspoonful fine-chopped parsley, cook 5 minutes. Soak 4 ounces bread, without the rind, in cold water, inclose it in a towel, and press out all the water ; add it to the saucepan, stir until it forms into a smooth paste ; then remove ; when cold mix it with
74 ?0KC]B2£S!AT.
1 ounce fine-chopped veal, 4 ounces fine-chopped fresh pork; season with 1 even teaspoonful salt, 1/2 even teaspoonful pepper, add the yolk of 1 egg, and 1 whole egg. In place of veal, same pork chops or beef chopped and mixed the same way.
Forcemeat á l'Espagnole. — Melt 1 ounce butter in a saucepan, add 2 tablespoonfuls fine-chopped onions, cook 5 minutes without browning; add 1 cupful potatoes, 1 cupful seedless raisins, 1 carrot chopped blanched almonds, 8 fine-cut olives, 2 tablespoonfuls capers, stir and cook 10 minutes; then remove from fire, and when cold, mix it with 1/2 pound fine-chopped veal, and 1/2 pound sausage meat, 3 fine-chopped hard-boiled eggs; season with 1 teaspoonful salt, 1/2 teaspoonful pepper; mix all together, and use for stuffing turkey and chickens.
Giblet Forcemeat. — Soak 1/2 pound of stale baker's bread, withoutt the rind, for 10 minutes in cold water, inclose it in a towel, and press out all the water; melt 2 ounces butter in a saucepan, add 1 fine-chopped onion, cook 5 minutes; then add it to the bread; season with 1 even teaspoonful salt, 1/2 even teaspoonful pepper, 1/2 teaspoonful nutmeg, 1/2 teaspoonful thyme; add the fine-chopped giblets of 1 chicken, and 1 egg; mix all together and use for stuffing chicken. Turkey giblets are prepared the same way, also pigeons and game.
Records on this page
Forcemeat Ik PEspagnoleGiblet ForcemeatTomato Forcemeat